| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Rice wine vinegar |
| 1 1/2 |
tb |
Soy sauce |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
ts |
Sugar |
| 2 |
|
Cloves garlic — peeled, |
|
|
Crushed |
| 1 |
tb |
Oyster sauce |
| 1/2 |
lb |
Savoy cabbage* |
| 1/2 |
c |
Carrot strips — julienned |
INSTRUCTIONS
Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage. Add the cabbage, toss it with the dressing, and allow the mixture
to macerate for at least 2 hours. Transfer the salad and dressing to a
serving bowl, sprinkle with the carrot and serve. Nutritional analysis per
serving: calories 34; protein 2 gm; carbohydrates 7 gm; fat 0.1 gm;
saturated fat 0 gm; cholesterol 0 mg; sodium 585 mg.
Recipe By : Jacques Pepin, Today's Gourmet II
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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